This time of year in Ohio we have tomatoes coming in from our garden. Baked tilapia and tomatoes is a delicious way to use those tomatoes fresh off the vine. Here is my version of the recipe that I found from the National Heart, Lung, and Blood

Tilapia and Tomatoes

1/2 of medium sized red onion – diced

2 medium tomatoes – peeled and diced

2 cloves of garlic – minced

1/2 teaspoon of red pepper flakes

1 6 ounce can of sliced black olives – drained

1 & 1/2 teaspoons of thyme

2 tablespoons of olive oil

4-5 tilapia fillets

Preheat oven to 400 degrees.

Spray a 13 x 9 inch baking dish with vegetable oil.

Without overlapping, arrange tilapia in the baking dish.

Mix all ingredients in a bowl and spoon the mixture over the fillets. Sprinkle lightly with additional thyme and red pepper flakes to taste if desired.

Bake uncovered for 15-20 minutes.

Garnish with parsley and a lemon wedge if desired.

I usually serve tilapia and tomatoes with rice and a steam vegetable.  It makes a nice light meal for summer.

---

What is one of your favorite ways to eat tomatoes?

---

You can download the recipe card from NIH here.